Ingredients:

  • 1 cup (125g) all-purpose flour
  • 2 large eggs
  • 1½ cups (355ml) low-fat milk
  • 2 tbsp (28g) melted unsalted butter
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) melted butter

Instructions:

  1. Place the 1 cup (125g) all-purpose flour, 2 large eggs, 1½ cups (355ml) low-fat milk, 2 tbsp (28g) melted unsalted butter, 1/4 tsp (1.5g) salt, and 1 tsp (5ml) vanilla extract into a blender.
  2. Pulse on medium-high for 20-30 seconds until the batter is completely smooth and slightly frothy.
  3. Pour the batter into a bowl or keep it in the blender and let it sit at room temperature for 30 minutes to allow the flour to hydrate and bubbles to settle.
  4. Heat a non-stick skillet over medium heat and lightly brush with 1 tsp (5ml) melted butter.
  5. Pour roughly 3 tablespoons (45ml) of batter into the center of the pan; immediately lift the pan and tilt it in a circular motion to coat the bottom in a thin, even layer.
  6. Cook for about 60 seconds until the edges begin to curl and the surface looks matte.
  7. Use a spatula to gently lift the edge; once it releases easily, flip the crepe and cook the second side for 30 seconds until light golden spots appear.